YIELD: 1 loaf
Mix together the gluten-free flour, baking powder and salt. Set aside.
With an electric mixer, cream butter and sugar until smooth, add the eggs one and then vanilla.
Add the dry ingredients and mix until almost combined. Mix in the lemon juice, zest and yogurt on low until just combined.
Pour batter into a parchment lined or greased 9 inch loaf pan. Bake at 325F for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the glaze, gradually add the lemon juice to the powdered sugar until desired consistency is reached.
Let finished cake cool for at least 30 minutes before glazing.
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